This homemade enchilada sauce is a family recipe that we’ve made for generations!
You may think that buying a can of sauce is good enough, but trust us, once you have this homemade version, you will never look back! The flavors are NEXT LEVEL, and it only takes about 20 minutes. Plus, you can save a batch for later to save time.
We use this homemade enchilada sauce to make everything from Cheese Enchiladas to Empanadas to Burritos and, honestly, SO much more! Pretty much any Mexican dish can benefit from a drizzle of flavor.
Once you go homemade, you’ll never buy canned stuff again!
Why you’ll love it + Why it works:
- Common ingredients. This delicious sauce takes just a few simple pantry ingredients, most of which you probably have on hand!
- Freeze for later. You can easily make a big batch and freeze or store it for later use, saving time and effort in future dinner recipes.
- Adjust the spice level. The chili powder does have some spice, but you can change the amount of powder used based on what your family likes.
- The roux thickens the sauce. Cooking oil and flour together first gives the sauce body and helps it coat enchiladas well.
- Whisking prevents clumps. Adding the broth while whisking keeps the sauce smooth.
Red Enchilada Sauce Ingredients
- Vegetable oil (2 tablespoons): Creates the fat base for the roux and helps cook the flour.
- All-purpose flour (4 tablespoons): Thickens the sauce and helps create a smooth texture.
- Chili powder, we prefer Gebhardt’s (3 tablespoons): Gives the sauce its bold red color and classic enchilada flavor. For a milder sauce, decrease the chili powder. For a spicier sauce, increase the amount used or use a spicier brand of chili powder, such as ancho chili powder or chipotle chili powder.
- Garlic powder (½ teaspoon): Adds savory garlic flavor.
- Oregano (¼ teaspoon): Adds earthy herb flavor that pairs well with chili powder and cumin.
- Salt (½ teaspoon): Seasons the sauce and balances the spices.
- Cumin (½ teaspoon): Adds warm, smoky flavor and depth.
- Chicken broth (2 cups): Creates the liquid base of the sauce and adds savory flavor.
- optional tomato: Stir in 1-2 tablespoons of tomato paste or tomato sauce. Note that this will thicken the sauce as well.
How to Make Enchilada Sauce
ROUX. Add oil to a pot or saucepan and heat on medium heat. Pour in flour and create a roux by whisking it together for 1-2 minutes. (See How to Make a Roux for extra info)
SEASONINGS. Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
THICKEN. Pour in chicken broth, whisking the entire time, until there are no more lumps. Simmer for about 15 minutes or until the sauce is thickened. The sauce is thick enough when it coats the back of a wooden spoon well.
PRO TIP: Make Seasoning in Bulk
Quadruple the batch of seasonings, or even the homemade red enchilada sauce recipe to use for later. Combine the following ingredients and keep them in a jar in the cabinet:
- ¾ cup Gebhardt chili powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 2 teaspoons salt
- 2 teaspoons ground cumin
- Spoon out 3 heaping tablespoons of the mixture which is equivalent to about one batch of red enchilada sauce. Makes for easy cooking.
Kristyn’s Recipe Tips
- We highly recommend Gebhardt’s Chili Powder. It’s flavorful and doesn’t give you the brown color of sauce as some generic chili powders do. Increase or decrease the chili powder based on the spiciness level you are looking for.
- Whisk the oil and flour together for 1 to 2 minutes to cook out the raw flour taste.
- Add the spices before the broth so they bloom in the roux and become more flavorful.
- Pour in the chicken broth slowly while whisking to prevent clumps.
- Simmer until the sauce coats the back of a wooden spoon for the best texture.
- This sauce freezes so well!! When reheating, remove the freezer and let it thaw in the fridge overnight and then reheat in a pot on the stove (heat and whisk until smooth). Add more chicken broth if needed to thin it out.
- Make-ahead tip: make the sauce a few days ahead and refrigerate it, then reheat and whisk before using.
Enchilada Sauce Recipe
Video
Ingredients
- 2 tablespoons vegetable oil
- 4 tablespoons all-purpose flour
- 3 tablespoons chili powder, (we prefer Gebhardt’s)
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon cumin
- 2 cups chicken broth
Instructions
- Add oil to a pot and heat on medium heat. Pour in flour and create a roux by whisking them together for 1-2 minutes.
- Add chili powder, garlic powder, salt, cumin, and oregano and mix until clumpy.
- Pour in chicken broth, whisking the entire time until there are no more clumps. Heat for about 15 minutes or until the sauce is thickened. The sauce is thick enough when it coats the back of a wooden spoon well.
Notes
- ¾ cup Gebhardt chili powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 2 teaspoons salt
- 2 teaspoons ground cumin
- Spoon out 3 heaping tablespoons of the mixture which is equivalent to about one batch of red enchilada sauce. Makes for easy cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
To thicken without changing the taste, use a cornstarch slurry. In a separate bowl combine 1 teaspoon cold water and 1 teaspoon cornstarch. Once smooth add it to the pot of sauce. Simmer and stir for a few minutes to thicken. Repeat if necessary.
Whisk in ½ cup of heavy cream. This is especially nice when you want to use the sauce as dressing for Nachos, Tacos, or a dip for Quesadillas.
Store this homemade red enchilada sauce in a jar in the refrigerator for up to 4 days or freeze for up to 2-3 months.
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This recipe was originally published January 2019.
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Delicious!!!! Such an easy recipe and cheap to make. I double it and freeze some, so when I need it, I have it on hand.
That is such a great idea, I love having some in the freezer for later!
This recipe is a keeper. Thank you!
This is the best out there. I have shared this with my family and friends. Thank you
I’m so glad you think so, and thank you for sharing it with your family and friends. It’s exactly why I started this website- to share!
I love this sauce. Perfection.
Best sauce ever. Delicious
I have never made enchilada sauce before. It sounds good. It is on my to make list. Thanks
This sauce is so good that it is worth making from scratch! Opening a can would be so much quicker, but 20 mintues to make this sauce takes my enchiladas to the authentic level. The difference is amazing! Happy cinco de mayo : )
Once made, can this homemade enchilada sauce be frozen and, if so, for how long please?